Ingredients
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1 lb boneless skinless chicken breasts, cut into bite-sized pieces
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8 oz rotini pasta
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2 tablespoons olive oil
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3–4 cloves garlic, minced
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1 small onion, diced
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1 bell pepper (any color), diced
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1–2 tablespoons Cajun seasoning (adjust to taste)
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2 cups chicken broth
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1 cup heavy cream
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1½ cups shredded cheese (cheddar, mozzarella, or a blend)
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Salt and pepper, to taste
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Optional: chopped green onions or parsley for garnish
Instructions
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Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and 1 tablespoon Cajun seasoning. Cook until browned and cooked through (about 5–6 minutes). Remove chicken and set aside.
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Sauté veggies & garlic: In the same skillet, add onion and bell pepper. Cook 3–4 minutes until softened. Add garlic and remaining Cajun seasoning; cook 1 minute until fragrant.
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Cook the pasta: Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer. Add rotini pasta, cover, and cook according to package instructions (usually 9–12 minutes), stirring occasionally, until pasta is al dente and liquid mostly absorbed.
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Combine & cheese it up: Return chicken to the skillet, stir to combine. Sprinkle shredded cheese over the top, cover, and let melt for 2–3 minutes.
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Serve: Garnish with green onions or parsley if desired. Serve hot and enjoy!